Topicality. Sauces are an integral part of most dishes, which prepared from a variety products: meat, fish, seafood, vegetables. They give the dishes juiciness, add to aesthetic appearance dish and complement their taste, increase calories, nutritional value. The common sauces culinary emulsion type, in particular, mayonnaise its derivatives. Nowadays, oil fat industry produces whole “line” pro...

Confocal Scanning Laser Microscopy (CSLM) has advantages over conven tional light microscopy and electron microscopy. In particular the possibility to perform optical section ing, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food sys tems. The technique is further considered to be very valuable in t...

In the beginning was the word... And the word was eschatology Words, according to the late, great novelist, Evelyn Waugh, "should be an intense pleasure, just as leather should be to a shoemaker". Like the apocrj^hal author whose lifetime ambition was to write a book that ended with the word "mayonnaise", or H.L. Mencken's famous contention that the words "cellar door" comprise the most euphoni...

introduction: an emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. mayonnaise is oil-in- water emulsion (james and dakin, 1962), as one of the most sauces used in the world. it has a mild odor and taste, creamy to pale yellow color and a ph in the range of 3.6- 4.0, which does not exceed 4.1 (iranian national standard, no 2454...